Recipe courtesy of
Khalil Hymore
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Khalil Hymore
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Apple-Honey Bundt Cake
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- Level: Easy
- Total: 1 hr 50 min (plus cooling)
- Active: 40 min
- Yield: 10 to 12 slices of cake
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 11 servings
- Calories
- 599
- Total Fat
- 22 g
- Saturated Fat
- 2 g
- Carbohydrates
- 98 g
- Dietary Fiber
- 2 g
- Sugar
- 70 g
- Protein
- 6 g
- Cholesterol
- 51 mg
- Sodium
- 248 mg
Apples and honey, two main players on the Rosh Hashanah table, are the stars of this cake. The apples provide a nice tart sweetness while the honey adds a deep, rich flavor that pairs nicely with the spice blend in this cake.
- Level: Easy
- Total: 1 hr 50 min (plus cooling)
- Active: 40 min
- Yield: 10 to 12 slices of cake
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 11 servings
- Calories
- 599
- Total Fat
- 22 g
- Saturated Fat
- 2 g
- Carbohydrates
- 98 g
- Dietary Fiber
- 2 g
- Sugar
- 70 g
- Protein
- 6 g
- Cholesterol
- 51 mg
- Sodium
- 248 mg
Ingredients
For the Cake:
For the Glaze:
Directions
- Make the cake: Preheat the oven to 350˚ F. Brush a 12-cup nonstick bundt pan with vegetable oil. Whisk the flour, baking powder, baking soda, salt, cardamom, allspice and nutmeg in a large bowl.
- Combine 3/4 cup honey, the granulated sugar, vegetable oil and eggs in another large bowl; beat with a mixer on medium-high speed until light and fluffy, about 4 minutes. Stir in the vanilla. Reduce the mixer speed to low and beat in the flour mixture until just combined. Fold in the apples. Scrape the batter into the bundt pan. Bake until golden and a toothpick inserted into the center comes out clean, 50 to 55 minutes.
- Meanwhile, stir together the remaining 1/4 cup honey and the warm water in a small bowl. Remove the cake from the oven and brush with half of the honey mixture. Let the cake cool 20 minutes in the pan, then turn out the cake onto a rack. Brush the top of the cake with the remaining honey mixture and let cool completely.
- Make the glaze: Whisk the confectioners' sugar, honey and 2 tablespoons water in a medium bowl until smooth. Add up to 1 tablespoon more water, if necessary, to thin out the glaze. Transfer the cake to a platter and drizzle with the glaze, letting it drip down the sides.
